• Yorkshire Meat Company

Coronation Chicken Salad

Coronation chicken was first prepared on the eve of the Queen's Coronation in 1952, when the combination of Indian curry and chicken was seen as slightly more exotic than it is now. Tom Aikens includes a range of ingredients in his version: apricot jam, sliced almonds and bay leaves all make an appearance. This coronation chicken recipe calls for a pre-cooked roast chicken.

Cook 60 Minutes, plus 2 hours marinating | Serves 4 | EASY

INGREDIENTS

CORONATION CHICKEN

  • 600g of roast chicken, shredded dark meat, sliced breast

  • 25g of shallots, finely chopped

  • 10g of butter

  • 1/2 tbsp of curry powder

  • 1/2 red chilli, finely chopped

  • 5g of tomato paste

  • 80ml of white wine

  • 1 bay leaf

  • 50ml of chicken stock

  • 15g of apricot jam

  • 70g of mayonnaise

  • 20ml of cream

  • 20g of crème fraîche

  • 10ml of lemon juice

  • 5g of coriander, chopped

  • 1 pinch of salt

  • 1 pinch of black pepper


GARNISH

  • 20g of sliced almonds, toasted

  • 4 spring onions, chopped

  • 4 baby gem lettuces, finely shredded

  • 1 handful of mixed salad leaves


METHOD

In a medium saucepan, melt the butter and sweat the shallots with the salt and pepper for 3 minutes. Add the bay leaves, curry powder and tomato paste and cook for a further 3 minutes

  • 25g of shallots, finely chopped

  • 10g of butter

  • 5g of tomato paste

  • 1 bay leaf

  • 1/2 tbsp of curry powder


Next add the wine and reduce until almost dry, followed by the apricot jam and chicken stock. Reduce over a medium heat until a thick syrup consistency is reached and set aside to cool

  • 80ml of white wine

  • 50ml of chicken stock

  • 15g of apricot jam


Once the mixture has cooled, whisk in all remaining ingredients, only adding the chicken once the liquid has emulsified. Leave to marinate for up to 2 hours

  • 1/2 red chilli, finely chopped

  • 70g of mayonnaise

  • 20ml of cream

  • 20g of crème fraîche

  • 10ml of lemon juice

  • 5g of coriander

  • 1 pinch of salt

  • 1 pinch of black pepper

  • 600g of roast chicken, shredded dark meat, sliced breast


To serve, place the shredded lettuce and mixed leaves at the bottom of each bowl. Add the coronation chicken on top and sprinkle with the almonds and spring onions to finish

  • 4 spring onions

  • 4 baby gem lettuces

  • 20g of sliced almonds

  • 1 handful of mixed salad leavES


SOURCE



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